Sweet and Salty Candy Corn Cookies

These Sweet and Salty Candy Corn Cookies are the perfect Fall treat for when you want something besides pumpkin or apple! The base recipe is Paradise Bakery’s world famous sugar cookie recipe, and I give 15 different variations on it so you can use this delicious recipe year-round!

Disclosure: This Sweet & Salty Candy Corn cookies recipe includes affiliate links, this means I make a few cents if you buy the item after clicking my link. This costs you nothing, but it helps keep this blog running on butter…lots of butter! See the rest of Food Folks and Fun’s disclosure policyhere.

Have you ever eaten at Paradise Bakery? If you have, then I’m sure you’ve had one of their world famous sugar cookies. They are SO good, and they literally melt in your mouth! To make these Sweet and Salty Candy Corn Cookies, I used Paradise Bakery’s sugar cookie recipe as a base and added my irresistible candy corn mix to the batter. The result was ah-mazing! Kids, grownups, basically everyone loved these Candy Corn Cookies!

These Candy Corn cookies aren’t just for the fall. You can easily adapt the base sugar cookie recipe to make this cookie work year-round.

Cherry and Chocolate: Add 1 cup of dried cherries and 1 cup of dark chocolate chips or chunks to the batter.

Pistachio and Cranberry: Add 1 cup of chopped pistachios and 1 cup of dried cranberries to the batter.

Stracciatella: Add 2 cups of shaved dark chocolate that has been frozen for 20 minutes to the batter, and mix until just combined! If you over-mix you run the risk of loosing those beautiful chocolate speckles in your cookies!

Peanut Butter and Chocolate: Use 1 cups of vegetable shortening and 1 cup of peanut butter in the recipe below. Then add 2 cups of chocolate chips.

Peanut Butter Blossoms: Use 1 cups of vegetable shortening and 1 cup of peanut butter in the recipe below. Roll dough into balls, roll the balls in sugar, and flatten with 2 forks to form a criss-cross pattern. Then 3 minutes before they come out of the oven press an unwrapped Hershey’s Kiss into the top of each cookie. Finally, return them to the oven to bake 3 minutes.

In bowl of stand mixer fitted with paddle attachment, mix together vegetable shortening and sugars on low speed until combined, about 1 minute. Increase speed to medium and cream together for 3 minutes. Add vanilla and egg and mix until combined. Slowly add flour mixture to bowl and pulse until combined and no flour streaks remain, do not overmix! Fold in candy corn mix.

Use a 3-tablespoon scoop to scoop batter onto prepared cookie sheet. Use palm of hand to flatten mixture slightly. If desired, place 1 candy corn in center of each cookie.

Bake cookies 9-10 minutes. You’ll know they are don because small cracks appear on surface, they turn very pale golden, but the edges are not browned. Let cookies cool on baking sheet for 5 minutes, then move to wire rack to cool completely. Repeat with remaining dough.

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I’m Jillian, the creator, author, recipe developer and travel blogger behind Food, Folks, and Fun. I’m a teacher turned SAHM married to a military man—which means my family moves often, traveling the world as we go!More about Jillian and FFF!

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Jillian Wade | Food, Folks and Fun is a participant of the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. This costs you nothing, but it helps keep this blog running on butter…lots of butter!